Seared tuna salad with grilled zucchini and avocado is fresh, light, and full of contrast. Sesame-crusted tuna, smoky grilled zucchini, and creamy avocado sit on crisp greens with a bright lime-soy dressing. For more fresh ideas, try our Tuna Pasta Salad with Avocado and Ricotta and Strawberry Avocado Caprese Salad.
Ingredients
- 200 g (7 oz) tuna steak
- 1 zucchini
- 1 avocado
- 4 cups salad greens
- Salt and pepper
- 1 tbsp olive oil (for searing)
- 2 garlic cloves
- 1 tbsp black sesame seeds
- For the dressing: 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, 1/4 tsp garlic powder
Instructions
- If frozen, thaw the tuna; pat dry, season with salt and pepper, and coat with black sesame seeds.
- Sear the tuna in hot olive oil for 1.5–2 minutes per side, then slice thinly.
- Grill the zucchini rounds until charred and tender; slice the avocado.
- Whisk the dressing ingredients together.
- Arrange the greens, zucchini, avocado, and tuna; drizzle with dressing and serve warm.
Tips
- Don’t overcook the tuna — keep the center pink for the best texture.
- Slice the tuna against the grain for clean, even slices.
- For fish-safety guidance, USDA has helpful resources.
Nutrition: per 100 g: 86.9 kcal, protein 9.6 g, fat 3.6 g, carbs 4.2 g.